This recipe and photo comes compliments of the October issue of Food Network Magazine. As the cooler fall weather is going to be settling upon us, we are trying to take advantage of any of the nicer days that we can. That means using the grill for the last few times before we button it up for the winter. Today has been a beautiful day...a little cool, but sunny and nice.I marinated some chicken breasts for tonight and am paring it with this colorful pasta salad. It has all of the ingredients that I love and it smells wonderful! Plus I love farfalle pasta. Maybe because all those bows make me feel girl-y! This makes enough for 4-6 people, so that means leftover for lunch tomorrow!
Have a great weekend!
Mediterranean Pasta Salad
Kosher salt
1 lb. tricolor bowtie or fusilli pasta
1/4 cup balsamic vinegar
2-3 tsp. dijon mustard
Freshly ground black pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I used oil packed)
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini , diced(I didn't want to buy a whole jar so I used sliced banana peppers)
3 Tbsp halved black olives
2 tsp. chopped fresh oregano
1-1/2 ounces feta cheese, crumbled
1-1/2 Tbsp grated romano cheese
I also put about 1/2 cup of canned chickpeas in this (rinsed and drained)
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 tsp. salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta. 1/2 tsp salt and 1 tsp. pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.
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